Best Cowpoke Pintos Recipes

Cowpoke Pintos image

Provided by Epi Curious

Time 3h50m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 12

1 lb dried pinto bean, soaked overnight
8 cups water (plus more as needed)
12 ounces Coca-Cola
14 1/2 ounces whole tomatoes, canned, undrained
2 onions, chopped (medium sized)
3 slices bacon, preferably a smoky slab variety, chopped
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon ground cumin
3 -4 serranos (fresh) or 3 -4 jalapenos, chopped
1 teaspoon salt (or more to taste)
1 cup sausage, grilled and sliced (optional)

Steps:

Soak the beans overnight in water to cover. Drain.
In a Dutch oven or stockpot, combine all the ingredients except the salt and sausage. Bring the beans to a boil over high heat and then reduce to a simmer. Cook slowly, stirring up from the bottom occasionally, for at least 2 to 3 hours, depending on your batch of beans. Add more water if the beans begin to seem dry. Stir in the salt and meat, if desired, in the last 30 minutes of cooking. The beans should still hold their shape but be soft and just a little soupy.
Serve the beans in bowls with a bit of the cooking liquid. The beans reheat especially well.

Nutrition Facts : Calories 385.1, Fat 7.1, SaturatedFat 2, Cholesterol 7.7, Sodium 599.9, Carbohydrate 63.3, Fiber 14.7, Sugar 11.1, Protein 19.3

Cowpoke Pintos image

Provided by Vicki Butts (lazyme) @lazyme5909

Number Of Ingredients 13

1 pound(s) dried pinto beans, soaked overnight
8 cup(s) water
12 ounce(s) coca cola
1 14-oz can(s) whole tomatoes
1 1/2 medium onions, chopped
1/4 cup(s) barbecue sauce (tomato-based)
2 slice(s) slab bacon, chopped
3 tablespoon(s) chili powder
2 tablespoon(s) worcestershire sauce
4 clove(s) garlic, minced
3 - serrano chiles, minced (or 2-3 jalapenos)
2 teaspoon(s) cumin seeds, toasted and ground
1 teaspoon(s) salt, or to taste

Steps:

In a Dutch oven or heavy stockpot, combine all the ingredients except the salt.
Bring to a boil over high heat, then reduce to a simmer.
Cook slowly, stirring up from the bottom occasionally, for at least 2 hours, adding more water if the beans begin to seem dry.
Stir in the salt in the last few minutes of cooking.
The beans should hold their shape but be soft and just a little soupy. Serve them in bowls with a bit of the cooking liquid.